Glazed Chicken Drumsticks – Gluten-free

glazed chicken

There were some lovely free-range organic chicken drumsticks on special this week. I brought them home and whipped up this simple delicious recipe. Everyone will love this recipe, kids, adults, everyone! And its versitile — there are many different flavours mingling within the glaze that make matching side dishes easy. The asian flavours love rice, the honey garlic goes great with potatoes or homemade mac and cheese. YUM!

Now normally I use chili sauce (not oil!) in this recipe, but the store was out of GF chili sauce, so I used chili oil instead. It worked out wonderfully!


  • 2 lbs (0.9 kg) chicken drumsticks (I use free-range, organic)
  • 3 tbsp (45 mL) gluten-free soy sauce
  • 2 tbsp (30 mL) honey
  • 1 tbsp (15 mL) olive oil
  • 1 tbsp (15 mL) chili sauce or oil (if using oil, cut back on the olive oil a bit)
  • 1/2 tsp (2.5 mL) fine sea salt
  • 1/4 tsp (2.5 mL) ground ginger
  • 2 cloves of crushed garlic


  1. Mix all ingredients together in a bowl or plastic bag large enough to hold all of the drumsticks
  2. Marinate chicken 1-5 hours in the refridgerator
  3. Bake at 375 (190C) for about an hour
  4. ENJOY!

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Roasted, skilleted potatoes with broccoli and cheese

potatoes and broccoli for uploading

This is a really simple side dish that is very, very tasty. I love to use red skinned fingerling potatoes to give the dish colour, but really if you care more about taste than appearance any old potato will work just as well. I also use frozen broccoli — which means I tend to make this dish when I’ve run out of fresh broccoli and need to go shopping. I have made it with fresh broccoli with excellent results, so whatever you have in the house will work just fine.


  • Oven-proof skillet
  • cutting board
  • knife
  • wooden spoon
  • cheese grater


  • 2 cups (500 mL) broccoli spears, fresh or frozen
  • 2 cups (500 mL) fingerling potatoes cut in half, or regular potatoes cut in cubes
  • 1/4 cup (60 mL) roughly chopped shallot or onion
  • 4 garlic cloves, cut in quarters lengthwise
  • 1.5 cups (300 mL) vegetable stock
  • fresh rosemary sprig
  • 1/2 cup grated mozzarella cheese


  1. Place vegetable stock, potatoes, garlic, and shallots in skillet. Cover and cook on high heat for 5 minutes, then remove lid and cook on med-high until all the vegetable stock has been boiled down. About 10 minutes. Make sure you stir a few times to ensure potatoes are evenly cooked.
  2. Pre-heat oven to 400F (250C)
  3. Remove spent rosemary and then put skillet, uncovered, in the oven for 10 minutes, or until potatoes are beginning to brown
  4. Temporarily remove skillet from the oven, mix the broccoli in with the potatoes and then return to the oven for 10 minutes
  5. Put cheese on top of broccoli and potatoes, bake another 2 minutes or until cheese is melted
  6. Enjoy!

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